Peppermints
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1619Calories
0 gProtein
419 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1619 kcal
Protein0 g
Carbohydrates419 g
Fiber0 g
Sugars418 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.4 mg
Potassium412 mg
Calcium6.2 mg
Iron0.3 mg
Magnesium1.8 mg
Phosphorus0.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water59 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 64. The excerpt below is the record exactly as published.
Peppermints. — One pint of granulated sugar, four tablespoonfuls of water. Boil four minutes, take off the stove, and stir in two tablespoonfuls of powdered sugar, one-half teaspoonful of cream of tartar, seven or eight drops of oil of peppermint
Cook this with the app: pantry check, scaling, and the assistant.